Tuesday, April 26, 2011
If I were to print the real title for this fudge, I could host a competition in how fast you can “click away”... After all - who worries about fudge in their food storage anyway? If you have an extra can of beans (pinto beans for instance) that you aren’t motivated to use right away - you’ll be surprised at what they can yield.
So... why Pinto Bean Fudge? I made this to take as a sample to one of the ward conferences that I visit as part of my church calling in the Stake Relief Society. Our Stake Presidency asked us to put together and present a Powerpoint presentation on how to navigate (and use) a marvelous website called providentliving.org. This website teaches how to live “providently” - a novel concept for the economic climate we are all experiencing right now.
You’ll find many resources there to help you in your efforts to live providently. We recommended using a Food Storage Cookbook - which is where we found this recipe for fudge.
Now, granted - food storage is not a way to stockpile fudge. But - it is a great way to use old dry beans. If you have had dry beans stored for years - check this resource out (HERE) to know how to prepare them to use in this recipe.
I have to admit - when I made this and took an initial taste - I was less than impressed. I let it stand (covered) overnight and took it to my meeting - ready to apologize for it’s nastiness.
I was surprised that everyone who tasted it loved it, so I gave it another chance. It had miraculously morphed overnight. My explanation is that the beans somehow softened and the grittiness disappeared as it mellowed within a few hours.
For this 'food storage' recipe - go to: